Investigation of processing characteristics of high-protein wheat grain

Abstract

Protein content in wheat is one of the most pressing problems of farmers, because it is this vegetable protein that plays the decisive role in ensuring the nutrition of a person. Therefore, it is not by chance that the scientific and technical program for the development of the bread-baking complex of our country provides for the selection of new highly productive varieties of grain with optimal technological, flour-grinding and baking properties, which guarantees production of high-quality bread products. So, the purpose of the research was to study technological and baking properties of new varieties and lines of high-protein wheat grain of the selection of the FSBSI «National Center for Grain named after P.P. Lukyanenko». Physical and chemical research methods were applied. According to the data of the farinograph and alveograph, it was established that the grain of the studied new varieties of Veda, Vid and 02-446-29-20, 02-261-111-10 lines had a high protein content, and the flour from such grains had good technological characteristics. It is recommended to use flour from the grains of these varieties and wheat lines to produce flour of high biological value.

Keywords

• grain
• gluten
• protein
• wheat flour
• technological and baking properties
• alveograph
• farinograph